By: Chef Laura Bonicelli
I love making this salad with peak summer ingredients. Feel free to work with what you find at your local farmer’s market. Every element is wonderful with this umami-rich dressing
Buy your ingredients at your favorite Farmers Market!Â
about the Farmers Market Salad
Summer in Minnesota is fleeting. June and July fly by. When we get to August, I find myself grabbing ingredients at the market because I know they may be the last of the season. That’s why I love salads like this Farmers Market Summer Salad. You can work with much of the season’s bounty, and the sesame poppyseed dressing lends itself to fruits and vegetables.
putting the Farmers Market Summer Salad together
I’ve included a couple of market ingredients that may not be familiar. Ground cherries, also known as gooseberries and are more closely related to tomatoes and tomatillos than actual cherries, have a wonderful tropical flavor. I loved serving them on salads and pasta in my restaurant because people would think they were tomatoes. If you’re expecting a tomato flavor and you get a tropical fruit, it’s memorable. The Dragon Tongue Beans are beautiful raw speckled with pink and purple; they turn lavender when you cook them. If you buy them fresh, not dried, they cook in about 10 minutes. The beans are edible raw, but they taste raw; they are delicious cooked. I am using vegan Worcestershire sauce. Worcestershire sauce is a fermented liquid developed by accident (sauce forgotten in a basement), often contains anchovies.Â
Don’t Forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
I hope you love this recipe!Â
If you want more recipes, Join The Club!!!
Need some ideas? Try these:
Step by Step Instructions
Farmers Market Summer Salad with Sesame Poppyseed Dressing
Ingredients
=====dressing=====
- 1/3 cup sugar
- 2 tablespoons minced yellow or red onion
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1/2 teaspoon vegan Worcestershire sauce
- 1/4 teaspoon sweet paprika
- 1/4 cup apple cider vinegar
=====
- 1/2 cup extra-virgin olive oil
=====salad=====
- 8 cups fresh greens -- tear if necessary
- 1 cup mint leaves
- 1 cup husked and halved ground cherries
- 1 cup hulled sliced strawberries
- 1/2 cantaloupe -- peeled and sliced
- 2 small apples -- cored and sliced
- 1 cup shelled and cooked Dragon Tongue beans
======
- edible flowers -- optional
- shelled sunflower seeds -- optional
Instructions
=====dressing=====
- Measure the sugar, onion, sesame seeds, poppy seeds, Worcestershire sauce, paprika, and vinegar in a blender. Blend for 10 seconds to combine. While the blender is still running, slowly pour in the oil; blend until thick.
=====salad=====
- Arrange greens with the mint, ground cherries, strawberries, cantaloupe, apple, and beans on a serving platter or divide on individual plates. Spoon the dressing over the top of the salad; serve the leftover dressing on the side. Garnish with edible flowers and sunflower seeds.
Nutrition
More Recipes
Mason Jar Sauerkraut
Take me to the lesson... Mason Jar Sauerkraut My Mason Jar Sauerkraut is a tasty way to reap the health benefits of the fermentation process without committing to a large recipe. I use this sauerkraut daily on salads. It's a cooking club favorite! 32 - ounce...
Gingery Cabbage and Zucchini Soup
Take me to the lesson... Gingery Cabbage and Zucchini Soup Gingery Cabbage and Zucchini Soup is a perfect soup for a chilly fall day. canola cooking spray1 cup diced yellow onion2 medium carrots (peeled and chopped)4 cloves garlic (minced)1 tablespoon finely grated...
Pasta Primavera
By: Chef Laura Bonicelli Few dishes capture the essence of the growing season quite like Pasta Primavera. Derived from the Italian word "Primavera," which translates to "Spring," this vibrant dish is a celebration of the season's bounty.about Pasta PrimaveraWhile its...
Recent Comments